Melon pudding slices

Name: Melon pudding slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 200 g soft butter or margarine; 450 g + 3 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 350 g Flour; 2 TEASPOONS Baking Powder; 10 sheets Gelatine; 2 packages Pudding powder "Vanilla Flavor"; 1250 ml Milk; 500 g Honey, Charentais and watermelon; 500 g Whipped cream; 1 package unsugared light cake glaze; 2 TABLESPOONS ground pistachios; 7-10 Tbsp Mint; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

200 g soft butter or margarine
450 g + 3 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
350 g Flour
2 TEASPOONS Baking Powder
10 sheets Gelatine
2 packages Pudding powder "Vanilla Flavor"
1250 ml Milk
500 g Honey, Charentais and watermelon
500 g Whipped cream
1 package unsugared light cake glaze
2 TABLESPOONS ground pistachios
7-10 Tbsp Mint
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Line the fat pan of the oven (32 x 39 cm) with baking paper. Cream fat, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks!!!). Let it cool down on a cake rack.
2
Peel off baking paper, cut the base in half once. Place a baking frame or firm strips of aluminium foil around each base. Soak gelatine in cold water. Mix pudding powder with 200 g sugar, stir with 250 ml milk until smooth. Bring 1 litre of milk to the boil, remove from the heat and stir in the pudding powder. Let simmer for about 1 minute while stirring. Remove from the heat again, pour the pudding into a bowl and allow to cool briefly. Squeeze the gelatine and dissolve in the pudding. Place in a cold water bath and allow to cool while stirring frequently. Halve melons, scrape out seeds. Cut out balls with a ball cutter. Whip cream until stiff, fold into the almost cold pudding. Spread the cream on both cake layers and smooth it down. Spread melon balls on top.
3
Squeeze the gelatine and dissolve in the pudding. Place in a cold water bath and allow to cool while stirring frequently. Halve melons, scrape out seeds. Cut out balls with a ball cutter. Whip cream until stiff, fold into the almost cold pudding. Spread the cream on both cake layers and smooth it down. Spread melon balls on top. Chill for about 3 hours. Mix the icing powder in a pot with 3 tablespoons of sugar. Add 250 ml water bit by bit. Heat while stirring, bring to the boil briefly. Spread the icing on the fruit. Chill again for another 15 minutes. Sprinkle with pistachios
4
Chill for about 3 hours. Mix the icing powder in a pot with 3 tablespoons of sugar. Add 250 ml water bit by bit. Heat while stirring, bring to the boil briefly. Spread the icing on the fruit. Chill again for another 15 minutes. Sprinkle with pistachios
5
4 hours waiting time. Per piece about 1180 kJ/280 kcal. E 5 g/F 14 g/KH 34 g